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Asian Citrus Salad

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“This would be great for a holiday meal, or anytime! If you can find them, use blood oranges. They are just coming into season! Adapted from Vegetarian Times magazine.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • Dressing
  • 2 tablespoons agave syrup (or honey)
  • 1 12 tablespoons lime juice (or lemon juice)
  • 1 tablespoon soy sauce (preferably low sodium)
  • 12 teaspoon salt
  • 14 teaspoon red pepper flakes
  • Salad
  • 2 oranges (try blood oranges of you can find them)
  • 1 grapefruit
  • 12 cup arugula, coarsely chopped (or substitute spinach or endive, or your favorite salad greens)
  • 1 shallot, peeled, thinly sliced crosswise and loosened into strands (1/4 cup-or use red onion)
  • 1 tablespoon fresh mint leaves, coarsely chopped
  • 2 tablespoons roasted peanuts, crushed (or dry roasted almond slivers)
  • 1 tablespoon toasted sesame seeds, to garnish

Directions

  1. To make Dressing:.
  2. Mix all ingredients together in a bowl. Taste for balance of sweet, sour, salty, and spicy, aadjusting seasonings as needed. Set aside.
  3. To make Salad:.
  4. Slice the ends off the oranges and grapefruit. Stand fruit on a cutting board, and slice away the skin and pith from outside with a knife.Cut fruit into segments, removing membranes, and move to a bowl. Toss lightly with arugula, shallot, and mint.
  5. Toss with the dressing. Serve garnished with nuts and sesame seeds. Enjoy!

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